Sichuan Sauce
Once you try this versatile stir-fry sauce it will become a staple in your weeknight dinner repertoire. Source: EatingWell Magazine, February/March 2005
Ingredients
Directions
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Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.
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Tips
Ingredient Note: Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Nutrition Facts
Serving Size: about 1 tablespoon
Per Serving:
15 calories; 0.6 g total fat; 0.1 g saturated fat; 73 mg sodium. 55 mg potassium; 2.2 g carbohydrates; 0.2 g fiber; 2 g sugar; 0.4 g protein; 108 IU vitamin a iu; 1 mg vitamin c; 1 mcg folate; 2 mg calcium; 2 mg magnesium;
Exchanges:
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